Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

1 Review
From: EatingWell Magazine November/December 2013

In this healthy mashed potato recipe, we flavor the mashed potatoes with roasted garlic and tangy buttermilk. Try them alongside grilled steak or chicken.

Ingredients 8 servings

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  • 2 heads garlic
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 pounds Yukon Gold potatoes (about 12 medium)
  • 1 tablespoon salt
  • 1 cup buttermilk
  • Black or white pepper to taste


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  1. Preheat oven to 425 °F. Rub off excess papery skin from garlic heads without separating the cloves. Slice the tips off the heads, exposing the cloves. Place the heads on a piece of foil, drizzle 1 tablespoon oil over each head and wrap into a package. Roast until the garlic feels very soft, 20 to 40 minutes, depending on size. Let cool.
  2. Meanwhile, peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  3. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  4. Squeeze the garlic cloves into the potatoes. Add buttermilk and pepper and stir to combine.
  • Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 193 calories; 4 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 4 g protein; 16 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 20 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 1 mg iron; 287 mg sodium; 602 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Potassium (17% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch

Reviews 1

November 04, 2014
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By: EatingWell User
Garlicky! I made this recipe as written. Everyone who ate the potatoes thought they were great, but definitely garlicky. I think one head of garlic would have been sufficient. I was a bit concerned about the buttermilk because I'm not a huge fan of the tang, but it ended up being perfect. No need to add butter, but we did add a little bit of salt. I have already bookmarked this recipe and my husband has requested that we make it again soon. Pros: Delish! Easy. No need to add butter. Cons: too garlicky